Pumpkin Bread Pudding With Caramel Sauce Recipes

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PUMPKIN BREAD PUDDING WITH CARAMEL RUM SAUCE



Pumpkin Bread Pudding with Caramel Rum Sauce image

This is a yummy and great way to use up an extra loaf of pumpkin bread or even banana nut bread!

Provided by cee

Categories     Fruits and Vegetables     Vegetables     Squash

Time 55m

Yield 10

Number Of Ingredients 8

2 eggs
1 ½ cups half-and-half
¼ cup white sugar
1 teaspoon vanilla extract
4 cups cubed pumpkin bread
⅔ cup butterscotch caramel ice cream topping
3 tablespoons heavy cream
3 tablespoons dark rum

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Prepare a 9-inch pie pan with cooking spray.
  • Whisk together the eggs, half-and-half, sugar, and vanilla in a bowl. Arrange the cubed pumpkin bread in the pie pan. Pour the egg mixture over the bread cubes.
  • Bake in preheated oven until a knife inserted into the center of the dish comes out clean, 30 to 35 minutes.
  • Combine the caramel sauce, heavy cream, and rum in a medium microwave-safe bowl. Heat on High in microwave for 45 seconds; whisk. Drizzle sauce over bread pudding to serve.

Nutrition Facts : Calories 347.8 calories, Carbohydrate 49.8 g, Cholesterol 81.6 mg, Fat 14 g, Fiber 0.2 g, Protein 5 g, SaturatedFat 5.1 g, Sodium 281.6 mg, Sugar 5.2 g

PUMPKIN BREAD PUDDING WITH CARAMEL SAUCE



Pumpkin Bread Pudding with Caramel Sauce image

"I have never been a bread-pudding fan," writes Marie Hernandez of Chicago. "But after trying the pumpkin bread pudding at Wildfire restaurant in Oak Brook, Illinois, I think I've changed my mind. Had I know that this dessert could be so good, I would have started eating it long ago." Do as the restaurant does, and serve this with sweetened whipped cream.

Categories     Milk/Cream     Dessert     Bake     Raisin     Pumpkin     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 15

Bread pudding
2 cups half and half
1 15-ounce can pure pumpkin
1 cup (packed) plus 2 tablespoons dark brown sugar
2 large eggs
1 1/2 teaspoons pumpkin pie spice
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons vanilla extract
10 cups 1/2-inch cubes egg bread (about 10-ounces)
1/2 cup golden raisins
Caramel sauce
1 1/4 cups (packed) dark brown sugar
1/2 cup (1 stick) unsalted butter
1/2 cup whipping cream
Powdered sugar

Steps:

  • For bread pudding:
  • Preheat oven to 350°F. Whisk half and half, pumpkin, dark brown sugar, eggs, pumpkin pie spice, cinnamon and vanilla extract in large bowl to blend. Fold in bread cubes. Stir in golden raisins. Transfer mixture to 11x7-inch glass baking dish. Let stand 15 minutes. Bake pumpkin bread pudding until tester inserted into center comes out clean, about 40 minutes.
  • Meanwhile, prepare caramel sauce:
  • Whisk brown sugar and butter in heavy medium saucepan over medium heat until butter melts. Whisk in cream and stir until sugar dissolves and sauce is smooth, about 3 minutes.
  • Sift powdered sugar over bread pudding. Serve warm with caramel sauce.

PUMPKIN BREAD PUDDING WITH CARAMEL SAUCE RECIPE



Pumpkin Bread Pudding With Caramel Sauce Recipe image

This pumpkin bread pudding with caramel sauce captures all of the best flavors of the season, including pumpkin, pecans, bourbon, and cinnamon.

Provided by Erin Johnson,Mashed Staff

Categories     dessert

Time 1h

Number Of Ingredients 14

4 eggs
1 cup milk
1 cup half and half
½ teaspoon vanilla
1 (29 ounces) can pumpkin puree
2 cups sugar, divided
1 teaspoon pie spice
1 ½ teaspoon salt, divided
8 cups bread, cubed
2 cups croissants, cubed
1 tablespoon corn syrup
¾ cup heavy cream
3 tablespoons bourbon
½ cup pecans, chopped

Steps:

  • Beat together the eggs, milk, half and half, and vanilla in a mixing bowl.
  • Add the pumpkin puree, 1 cup of sugar, pie spice, and ½ teaspoon of salt, then mix until combined.
  • Add in the cubed bread and croissants and stir to coat the bread in the pumpkin mixture.
  • Pour bread mixture into a greased baking dish, cover with plastic wrap, and refrigerate overnight or for at least 6 hours.
  • Preheat the oven to 350 F and take the pumpkin bread mixture out of the fridge. Bake for 50 minutes, and cover the dish with foil for the last 20 minutes of baking.
  • While baking, heat 1 cup of sugar and the corn syrup in a skillet - do not stir until the sugar has started to liquefy.
  • Once the sugar has melted, begin to continually stir until the sugar is a golden caramel color, then add 1 teaspoon salt and the heavy cream to the pan. The sauce will bubble and steam significantly.
  • Remove the sauce from heat and continue stirring, then add the bourbon and pecans and stir to combine.
  • Remove the bread pudding from the oven and pour the caramel sauce over the top.
  • Allow the dish to cool for 10 minutes and then serve.

Nutrition Facts : Calories 599 calories, Carbohydrate 88 g carbohydrates, Cholesterol 129 mg cholesterol, Fat 23 g fat, Fiber 5 g fiber, Protein 12 g protein, SaturatedFat 10 g saturated fat, ServingSize 0 g, Sodium 743 mg, Sugar 62 g, TransFat 0 g

PUMPKIN BREAD PUDDING WITH SPICY CARAMEL APPLE SAUCE AND VANILLA BEAN CREME ANGLAISE



Pumpkin Bread Pudding with Spicy Caramel Apple Sauce and Vanilla Bean Creme Anglaise image

Provided by Bobby Flay

Time 5h40m

Yield 8 servings

Number Of Ingredients 41

2 cups heavy cream
1 cup whole milk
1 vanilla bean, seeds scraped
6 large egg yolks
1/2 cup granulated sugar
3 tablespoons pure maple syrup
1 cup pure canned pumpkin puree
2 tablespoons bourbon
Pumpkin Bread, toasted and cubed, recipe follows
Vanilla Bean Creme Anglaise, recipe follows
Spicy Caramel Apple Sauce, recipe follows
Freshly whipped cream
4 tablespoons unsalted butter, softened, plus more for greasing
1 3/4 cups all-purpose flour
1/2 teaspoon fine salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 1/2 cups sugar
1/4 cup vegetable oil
8 ounces (scant 1 cup) canned unsweetened pumpkin puree
2 large eggs
2/3 cup water
2 cups half-and-half
1/2 vanilla bean, seeds scraped
5 large egg yolks
1/3 cup pure cane sugar
1 cup heavy cream
1/2 cup apple juice
1 star anise
1-inch piece fresh ginger, peeled and chopped
4 whole cloves
2 cinnamon sticks
1/8 teaspoon ground nutmeg
1 1/2 cups granulated sugar
1/2 cup water
1 tablespoon apple cider vinegar
1 tablespoon apple schnapps

Steps:

  • Preheat the oven to 325 degrees F. Combine the cream, milk, vanilla bean and seeds in a small saucepan over medium heat and bring to a simmer.
  • Whisk together the yolks, sugar, maple syrup, and pumpkin puree in a large bowl. Slowly whisk in the hot cream mixture until combined, remove the vanilla pod, and whisk in the bourbon. Strain the custard into a clean bowl.
  • Scatter the pumpkin bread cubes in a buttered 9 by 13-inch baking glass baking dish. Pour the custard over the bread, pressing down on the bread to totally submerge it in the custard. Let sit for 15 minutes to allow the bread to soak up some of the custard.
  • Place the pan in a larger roasting pan and pour hot tap water into the roasting pan until it comes half way up the sides of the glass dish. Bake until the sides are slightly puffed and the center jiggles slightly, about 1 hour.
  • Remove from the oven and water bath and cool on a baking rack for at least 30 minutes before serving.
  • Spoon some of the Vanilla Bean Creme Anglaise into a shallow bowl, top with some of the bread pudding and drizzle with the Spicy Caramel Apple Sauce. Top with freshly whipped cream. Bread pudding is best served warm.
  • Preheat the oven to 350 degrees F. Butter or lightly spray the bottom and sides of a 9-inch loaf pan with nonstick cooking spray.
  • Whisk together the flour, salt, baking soda, baking powder, allspice, cinnamon, nutmeg, and cloves in a small bowl.
  • In the bowl of a standing mixer fitted with the paddle attachment, beat the 4 tablespoons softened butter, sugar, and oil at high speed until light and fluffy, about 1 minute, scraping down the sides and bottom of the bowl a few times.
  • Add the pumpkin puree and mix until combined. Add the eggs, one at a time, and mix until just incorporated. At low speed, slowly add the flour mixture and water and mix until just combined. Spread the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 60 to 75 minutes. Let cool in the pan on a baking rack for 10 minutes. Remove from the pan and let cool completely.
  • Once the bread is cool, slice in half lengthwise, and then slice each half into 1/2-inch cubes. Spread the cubes on a large baking sheet and bake in a 325 degree oven until lightly toasted, turning once, about 20 minutes. Let cool.
  • Bring the half-and-half and vanilla bean and seeds to a simmer in a medium saucepan.
  • Whisk together the yolks and sugar in a medium bowl until at the pale ribbon stage. Slowly whisk in the hot half-and-half, return the mixture to the pot, and cook over medium heat, stirring constantly with a wooden spoon, until the mixture coats the back of the spoon. Strain into a bowl and set over an ice bath. Stir until chilled. Cover and refrigerate at least 1 hour before serving.
  • Combine the cream, apple juice, star anise, ginger, cloves, cinnamon sticks, and nutmeg in a small saucepan and bring to a simmer. Remove from the heat and let steep for at least 20 minutes. Strain the mixture into a clean, small saucepan and place back over low heat while you make the caramel.
  • Combine the sugar, water and, vinegar in a medium saucepan over high heat and cook without stirring, until it's a deep amber color, about 8 minutes. Slowly whisk in the warm cream mixture a little at a time, and continue whisking until smooth. Add the apple schnapps and cook for 30 seconds longer. Transfer to a bowl and keep warm. The sauce can be made 2 days in advance and refrigerated. Reheat over low heat before serving.

PUMPKIN CARAMEL BREAD PUDDING



Pumpkin Caramel Bread Pudding image

This bread pudding was a request from a pregnant friend who was having very specific cravings! A homemade caramel sauce is the base for the custard, which is both flavored and thickened by pumpkin puree. And of course, lots of warm pumpkin pie spice make this the ultimate autumn dessert (pro tip: it also makes a great breakfast treat with coffee).

Provided by Food Network Kitchen

Categories     dessert

Time 1h40m

Yield 12 servings

Number Of Ingredients 14

Nonstick cooking spray
1 cup granulated sugar
3 cups heavy cream
4 tablespoons unsalted butter, cubed
1 teaspoon kosher salt
2 cups whole milk
4 large eggs plus 6 large yolks
1 cup pumpkin puree
1/2 cup packed light or dark brown sugar
2 teaspoons pumpkin pie spice
1 teaspoon pure vanilla extract
8 cups stale cubed challah (about one 1-pound loaf, cut into 1 1/2-inch cubes; see Cook's Note)
1/2 cup raw pecan pieces
Whipped cream or ice cream, for serving

Steps:

  • Preheat the oven to 325 degrees F. Spray a 9-by-13-inch baking dish with cooking spray.
  • Stir together the sugar and 3 tablespoons water in a medium saucepan until the consistency resembles wet sand. Brush down any sugar crystals from the sides of the pan with a wet pastry brush. Cook, undisturbed, over medium-high heat until the sugar melts and turns a dark amber, 8 to 11 minutes. Do not stir during this time but once it starts to turn caramel, you can swirl the pan to distribute the color.
  • While the caramel cooks, bring the heavy cream to a low simmer in a small saucepan. Once the caramel is dark amber, carefully whisk in the warm cream. The cream will bubble up. Add the butter and salt, whisk until smooth, then remove from the heat and set aside.
  • Whisk together the milk, eggs, yolks, pumpkin puree, brown sugar, pumpkin pie spice and vanilla extract in a large bowl. Carefully whisk in 1/3 of the warm caramel sauce until fully incorporated, then whisk in the remaining caramel sauce. Set aside.
  • Toss together the stale bread cubes and the pecans in the prepared baking dish, then arrange them in an even layer. Pour the caramel pumpkin custard over the top. Cover and let soak 30 minutes in the refrigerator, pushing down the bread occasionally to submerge it.
  • Bake until the custard has set and the top is a nice golden brown, 45 to 50 minutes. Remove from the oven and let cool slightly before serving with whipped cream or ice cream.

PUMPKIN BREAD PUDDING WITH CARAMEL SAUCE



Pumpkin Bread Pudding With Caramel Sauce image

NOT gluten-free, but I'm working on that. A family favorite, I give my GF son some of his gluten-free pumpkin bread with the caramel sauce when we have this dish. In a pinch, I used evaporated milk instead of half & half, seemed to be just as good.

Provided by gemini jodi

Categories     Dessert

Time 1h40m

Yield 1 11x7 pan, 12 serving(s)

Number Of Ingredients 19

2 eggs
1 egg yolk
2 cups half-and-half or 2 cups eggnog
15 ounces pumpkin
1 cup brown sugar
2 teaspoons cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
2 teaspoons vanilla
10 cups cinnamon raisin bread or 10 cups challah bread, cubed into 1/2-inch pieces
3/4 cup raisins (can use less if using raisin bread)
3/4 cup pecans, chopped
1 1/4 cups brown sugar
1/2 cup butter
1/2 cup whipping cream
1 teaspoon rum flavoring (optional)
1 1/2 cups whipping cream (optional)
1/4 cup extra-fine sugar

Steps:

  • Preheat oven to 350 degrees.
  • Spray 11x7 baking dish with cooking spray.
  • Whisk half & half/eggnog, pumpkin, brown sugar, eggs, spices & vanilla in large mixing bowl. Mix well.
  • Fold in bread cubes, raisins & pecans.
  • Pour into baking dish, let stand for 15 minutes.
  • Bake until tester inserted in middle comes out clean, 35-40 minutes.
  • Caramel sauce:.
  • Over medium heat, in medium saucepan, whisk brown sugar & butter until gets to a rolling boil. Whisk in whipping cream, lower heat, continue whisking until sauce is smooth & thickens a bit. Should still be a pouring consistency.
  • Whipped cream:.
  • Whip whipping cream & extra-fine sugar together in chilled mixing bowl until stiff peaks form. Use to garnish bread pudding & caramel sauce.

BREAD PUDDING WITH HOMEMADE CARAMEL SAUCE



Bread Pudding with Homemade Caramel Sauce image

My famous bread pudding is a sweet way to make use of the day-old dinner rolls that didn't get gobbled up at Thanksgiving. The combination of the soft pudding with the sweet, velvety smooth sauce is a match made in heaven. -Anita Geoghagan, Woodstock, Georgia

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 11

5 large eggs
4 cups half-and-half cream
1 cup sugar
1 teaspoon vanilla extract
10 cups cubed day-old dinner rolls
PRALINE SAUCE:
1/2 cup unsalted butter, cubed
1 cup packed brown sugar
1 cup heavy whipping cream
1/4 teaspoon vanilla extract
Optional: sweetened whipped cream and toasted chopped walnuts

Steps:

  • Preheat oven to 350°. In a large bowl, whisk eggs, cream, sugar and vanilla until blended. Gently fold in cubed rolls; let stand about 15 minutes or until bread is softened., Transfer to a greased 13x9-in. baking dish. Bake until puffed, golden and a knife inserted in the center comes out clean, 45-50 minutes. Meanwhile, in a small saucepan, melt butter over medium-high heat. Stir in brown sugar. Bring to a rolling boil. Boil 2 minutes. Stir in cream; return to a boil. Remove from heat. Stir in vanilla. Serve with warm pudding. If desired, top with sweetened whipped cream and toasted walnuts.

Nutrition Facts : Calories 498 calories, Fat 27g fat (16g saturated fat), Cholesterol 175mg cholesterol, Sodium 246mg sodium, Carbohydrate 53g carbohydrate (39g sugars, Fiber 1g fiber), Protein 9g protein.

PUMPKIN BREAD PUDDING WITH CARAMEL SAUCE



Pumpkin Bread Pudding with Caramel Sauce image

Make and share this Pumpkin Bread Pudding with Caramel Sauce recipe from Food.com.

Provided by Dale Goodman

Categories     Dessert

Yield 12

Number Of Ingredients 13

1 -1 1/4 lb pumpkin
3 1/4 cups milk
1 1/2 cups dairy eggnog
5 eggs, beaten
3/4 cup brown sugar, packed
2 teaspoons vanilla
1 1/2 teaspoons pumpkin pie spice
1/3 cup golden raisin
8 -10 ounces French bread, cut into 1-inch cubes(8 cups)
10 pieces vanilla caramels
1/2 cup whipping cream
1/4 teaspoon anise seed
1/4 teaspoon rum flavoring

Steps:

  • Preheat oven to 350*.Cut pumpkin into quarters; remove seeds.Discard seeds or save for roasting.Place pumpkin, cut side down, on a lightly greased baking pan.Bake, uncovered, for 30 minutes or until almost tender.Remove peel; cut baked pumpkin into 3/4 inch pieces.
  • In a large mixing bowl stir together milk, eggnog, eggs, sugar, vanilla and pumpkin pie spice.sprinkle raisins on bottom of an ungreased 3 qt. rectangular baking dish.Spread bread over raisins.Pour egg mixture evenly over bread.
  • Carefully stir in cubed pumpkin.
  • Bake for 50 minutes or until the pudding is puffy and a knife inserted near the center comes out clean.
  • Cool pudding slightly (pudding will fall in center). Drizzle with Warm Caramel Sauce. Makes 12 servings.
  • Warm Caramel Sauce: In a heavy saucepan melt caramel squares with whipping cream over low heat, stirring constantly until smooth.
  • Stir in anise seed and rum flavoring, if desired.
  • Cool slightly before serving Recipes from Better Homes and Gardens Magazine

BREAD PUDDING WITH CARAMEL SAUCE



Bread Pudding With Caramel Sauce image

Bread pudding with its own caramel sauce. The only thing else needed is maybe some ice cream. So good!

Provided by starmaster25

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 3h

Yield 8

Number Of Ingredients 13

8 eggs
2 cups milk
2 cups heavy whipping cream
1 ½ cups white sugar
¼ cup rum
2 teaspoons vanilla extract
¼ teaspoon salt
1 loaf Italian bread, cut into 1-inch cubes
1 cup white sugar
½ cup water
½ teaspoon vinegar
¼ cup water
¼ cup butter

Steps:

  • Beat eggs in a large bowl with an electric mixer on medium speed until foamy, 2 to 3 minutes. Beat in milk, cream, 1 1/2 cup sugar, rum, vanilla extract, and salt until mixture is thoroughly combined. Gently stir bread cubes into the egg mixture to coat. Let bread soak until the egg mixture has been absorbed, about 1 hour; stir occasionally.
  • Dissolve 1 cup sugar with 1/2 cup water and vinegar in a heavy saucepan. Place over high heat and cook without stirring until the sugar mixture is dark amber in color, about 10 minutes. Remove from heat and let cool until it stops bubbling. Gradually stir 1/4 cup water into the syrup, about 1 tablespoon at a time, stirring until water is incorporated.
  • Pour warm sauce into a 9x9-inch baking pan and swirl the pan so the caramel sauce coats the bottom and sides of the pan. Let caramel sauce set, about 15 minutes. Coat inside of baking dish and caramel layer with butter. Transfer soaked bread cubes and any remaining liquid into the baking dish over caramel sauce and gently press bread cubes together. Cover pan with parchment paper.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Place baking pan into a large roasting pan and pour enough boiling water into the roasting pan to reach halfway up the sides of the baking pan.
  • Bake in the preheated oven until a knife inserted into the middle of the pudding comes out clean, about 1 hour and 15 minutes. Let stand for 5 to 10 minutes. Run a knife around the outside of the pan and invert pudding and caramel sauce onto a serving platter.

Nutrition Facts : Calories 846.8 calories, Carbohydrate 109.5 g, Cholesterol 287.6 mg, Fat 36.9 g, Fiber 2.3 g, Protein 17 g, SaturatedFat 20.4 g, Sodium 722.5 mg, Sugar 66.6 g

PUMPKIN BREAD PUDDING WITH SPICY CARAMEL APPLE SAUCE



Pumpkin Bread Pudding with Spicy Caramel Apple Sauce image

Provided by Bobby Flay

Categories     Bourbon     Dessert     Bake     Thanksgiving     Vanilla     Pumpkin     Fall     Winter     Party     Potluck     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 13

Unsalted butter, for the pan
8 cups 1/2-inch cubed Pumpkin Bread or other bread
2 cups heavy cream
1 cup whole milk
1 vanilla bean, split and seeds scraped
6 large egg yolks
1/2 cup sugar
3 tablespoons pure maple syrup
1 cup canned pumpkin puree, not flavored pie filling
2 tablespoons bourbon
Freshly whipped cream, for serving
Spicy Caramel Apple Sauce
Shelled pumpkin seeds (optional), for garnish

Steps:

  • 1. Preheat the oven to 325°F. Butter a 10-inch glass baking dish.
  • 2. Spread the bread cubes on a large baking sheet and bake in the oven, turning once, until lightly toasted, about 15 minutes. Let cool.
  • 3. Combine the cream, milk, and vanilla bean and seeds in a small saucepan over medium heat and bring to a simmer.
  • 4. Whisk together the yolks, sugar, maple syrup, and pumpkin puree in a large bowl. Slowly whisk in the hot cream mixture until combined. Discard the vanilla bean and whisk in the bourbon.
  • 5. Scatter the pumpkin bread cubes in the prepared baking dish. Pour the custard over the bread, pressing down on the bread to totally submerge it in the custard. Let sit for 15 minutes to allow the bread to soak up some of the custard.
  • 6. Place the dish in a larger roasting pan and pour hot water into the roasting pan until it comes halfway up the sides of the glass dish. Bake until the sides are slightly puffed and the center jiggles slightly, about 1 hour. Remove from the oven and the water bath and cool on a wire rack for at least 30 minutes before serving.
  • 7. Serve the warm bread pudding topped with whipped cream and drizzled with spicy caramel apple sauce . Sprinkle with pumpkin seeds if desired.

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From southernliving.com


PUMPKIN BREAD PUDDING WITH CARAMEL SAUCE - 5 BOYS BAKER
2013-10-07 Combine the sugar and cinnamon and sprinkle on top of the bread pudding. Place the baking dish inside a roasting pan large enough to hold it. Fill the roasting pan with hot water until it reaches halfway up the sides of the baking dish. Bake for 1 hour 15 minutes or until set. Remove to a wire rack to cool.
From 5boysbaker.com


EASY PUMPKIN BREAD PUDDING WITH CARAMEL SAUCE & WHITE …
2020-11-04 Instructions. Preheat Oven to 350°F or 180°C. Combine Brown Sugar, Granulated Sugar, and the spices - Pumpkin Pie Spice, Cinnamon, Cloves, 1/2 teaspoon Nutmeg, and ginger along with some salt in a medium-sized mixing bowl with the help of a whisk. In the same bowl whisk in eggs and egg yolks.
From recipemagik.com


PUMPKIN BREAD PUDDING WITH CARAMEL SAUCE - PUMPKIN 'N SPICE
2017-10-23 Preheat the oven to 350 degrees F. Lightly grease a 3 quart baking dish with non-stick cooking spray. Place the bread cubes evenly in the dish and set aside. In a large bowl, beat the eggs and sugar with an electric hand mixer or stand mixer with fitted paddle attachment until light and fluffy, about 2-3 minutes.
From pumpkinnspice.com


SUPER EASY PUMPKIN BREAD PUDDING WITH GOOEY CARAMEL SAUCE
Pre-heat oven to 310°F/160°C. Peel, de-seed, and cut up the pumpkin into 1-inch cubes. On a large baking tray add a dash of olive oil (to stop the pumpkin from sticking) and then add the pumpkin. Once the oven is hot, add to the oven and cook for 45 minutes. While the pumpkin is cooking, prepare the cake mixture.
From thespanishradish.com


PUMPKIN BREAD PUDDING WITH CARAMEL SAUCE (MAKE-AHEAD!)
Preheat oven to 350°F, with rack on lower middle position. Whisk half and half, pumpkin, dark brown sugar, eggs, pumpkin pie spice, cinnamon and vanilla extract in large bowl to blend. Fold in bread cubes. Transfer mixture to a lightly greased 9×11 glass baking dish.
From chewoutloud.com


PUMPKIN BREAD PUDDING WITH CARAMEL-PECAN SAUCE - POTATO ROLLS
Step 6. Remove bread puddings from oven; drizzle with Caramel-Pecan Sauce. Bake 5 minutes or until sauce is thoroughly heated and begins to bubble. Alternate cooking method: One-Dish Caramel-Pecan-Pumpkin Bread Pudding: Prepare recipe as directed in Step 1. Spoon chilled bread mixture into a lightly greased 13- x 9-inch baking dish.
From potatorolls.com


PUMPKIN-BISCOTTI BREAD PUDDING WITH BROWN SUGAR CARAMEL SAUCE
This easy pumpkin recipe is great to curl up with on chilly fall day. Warm brown sugar sauce adds sweetness to this pumpkin dessert. Warm brown sugar sauce adds sweetness to this pumpkin dessert. Skip to content
From hillsid.casacda.org


PUMPKIN BREAD PUDDING WITH CARAMEL RUM SAUCE | RECIPE
Sep 19, 2014 - Pumpkin bread is cubed and baked in a custard and topped with a quick and simple sauce made with butterscotch caramel sauce and dark rum in this dessert recipe.
From pinterest.ca


PUMPKIN BREAD PUDDING RECIPE WITH CARAMEL SAUCE - HOW WAS …
Heat oven to 350 degrees. Grease a 13 x 9 inch pan. Empty can of Pumpkin into bowl. Add Brown Sugar and mix. Add Eggs, blend until well incorporated with Pumpkin mixture. Stir in Salt, Spices and Vanilla. Add Half and Half, mixing until thoroughly combined. If …
From gretasday.com


PUMPKIN BREAD PUDDING WITH CARAMEL SAUCE - FOODDIEZ.COM
Pumpkin Bread Pudding with Caramel Sauce requires approximately 1 hour from start to finish. This recipe covers 9% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 4g of protein, 8g of fat, and a total of 213 calories. This recipe serves 16. 1 person found this recipe to be delicious and satisfying ...
From fooddiez.com


PUMPKIN BREAD PUDDING WITH CARAMEL SAUCE | RECIPELION.COM
Pumpkin Bread Pudding with Caramel Sauce is a warm and comforting dessert that's easy to enjoy all fall and winter. Dried cherries, cranberries and raisins are optional, but they add a nice touch. The homemade caramel sauce is not optional because it's divine and needs to be used on this incredible dish. This bread pudding recipe is special enough to make for the holidays …
From recipelion.com


PUMPKIN BREAD PUDDING WITH CARAMEL SAUCE - MY RECIPE MAGIC
2013-10-24 Thanksgiving 2010 I wanted to try a bread pudding recipe from my Better Homes & Gardens cookbook, but I wanted pumpkin bread pudding and none of the variations included one for pumpkin. Once again I “winged it” and started off by decreasing the milk to 2 c., added approximately half a can of Farmer’s Market organic pumpkin and topped it off with some …
From myrecipemagic.com


PUMPKIN BREAD PUDDING WITH CARAMEL SAUCE | BEYONDCELIAC.ORG
Help solve celiac disease. Join the Go Beyond Celiac patient registry today. Learn more.
From beyondceliac.org


PEACHY BREAD PUDDING WITH CARAMEL SAUCE
Made with French bread and fresh peaches, this rich and creamy bread pudding is topped with a warm rum-caramel sauce.
From rasberrymuffin.sells-it.net


PUMPKIN CHOCOLATE BREAD PUDDING - GRUMPY'S HONEYBUNCH
2015-09-27 Preheat oven to 325 degrees. In a medium sized mixing bowl, whisk together cream, pumpkin, milk, sugar, eggs, salt, and pumpkin pie spice. Set aside. Place bread cubes in a large mixing bowl. Pour melted butter over bread cubes and toss to coat. Stir in chocolate chips and pecan pieces. Transfer bread cubes to a 9x13 baking dish.
From grumpyshoneybunch.com


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